| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Microwave, Poultry |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chicken; cooked and shredded |
| 2 |
tb |
Diced green chiles |
| 1/2 |
lb |
Ricotta cheese |
| 1 |
|
Egg; slightly beaten |
| 1 |
c |
Green Onions; Chopped, Stems And Tops |
| 1 |
c |
Jack cheese; shredded |
| 8 |
|
Flour tortillas |
| 1 |
cn |
Enchilada sauce; (16 ounce) |
| 1/2 |
c |
Cheddar cheese; shredded |
INSTRUCTIONS
In a medium size bowl combine chicken, Ricotta and Jack cheeses, chiles,
egg and onion. Wrap tortillas in a paper towel. Microwave at high (100%)
until pliable, 45 seconds to 1 minute. Place filling in tortillas and roll,
jelly roll fashion. Pour half the enchilada sauce in the bottom of a 2
quart oblong baking dish. Place enchiladas in dish and pour remaining sauce
over top. Cover with wax paper. Microwave at high (100%) until heated
through, 8 to 10 minutes. Sprinkle with Cheddar cheese. Microwave at high
(100%) until cheese is melted, 1 to 2 minutes. Makes 6 servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
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